About 25 years ago, long before I knew anything about steel, making knives or heat treating, I tried making a knife out of an old chainsaw bar (Oregon brand). I used a rosebud tip on on an acetylene torch to heat it red hot, then quenched it in oil. It got so hard that a file would just slide off of the edge. It was extremely difficult to sharpen and I knew nothing about tempering, so I just stuck it in an old toolbox. I came across that old knife recently and wondered if it could still be tempered after 25 years? If so, can someone tell me what steel was used for Oregon bars and what drawing temperature should be used for an RC of say, 56 - 58?
Fox
Fox